Espresso Ice Cream

Ingredients and Weight:

• Espresso, freshly brewed: 1 cup
• Sugar: 1 cup
• Heavy cream: 1 cup
• Whole milk: 1 cup
• Egg yolks: 3 large
• Vanilla extract: 1 teaspoon

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a saucepan, combine the espresso, sugar, heavy cream, and whole milk. Bring to a simmer over medium heat, stirring constantly.
2. In a separate bowl, whisk the egg yolks.
3. Slowly whisk about 1/2 cup of the hot espresso mixture into the egg yolks.
4. Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until thickened about 1-2 minutes. Do not boil.
5. Remove from heat and stir in the vanilla extract.
6. Place the mixture in a freezer-safe container and freeze for at least 4 hours.
7. Remove from the freezer and churn according to the manufacturer's instructions.
8. Return the churned ice cream to the freezer for at least 2 hours to firm up.

Nutritional Information (per serving):

• Calories: 250
• Fat: 15g
• Protein: 5g
• Carbohydrates: 25g

Dish Characteristics:

• Rich, creamy, and indulgent
• Intense espresso flavor with a hint of sweetness
• Smooth and velvety texture
• Perfect for coffee lovers

User Comments:

• "This ice cream is absolutely amazing! The espresso flavor is so rich and delicious."
• "The texture is so smooth and creamy, it melts in your mouth."
• "I love how the hint of vanilla balances out the bitterness of the espresso."
• "This is the perfect dessert for any coffee enthusiast."
• "I would definitely recommend this ice cream to anyone who loves espresso or ice cream."

Special Precautions and Tips:

• Use freshly brewed espresso for the best flavor.
• If you don't have an ice cream maker, you can freeze the mixture in a freezer-safe container and beat it with a hand mixer every 30 minutes until frozen.
• To make an affogato, top the ice cream with a shot of espresso.